Pies

PIES
Cream Pies
1. Make Single Crust Recipe - See attached recipe
2. Put Crust into the pan and flute the edges
3. If you are not using weights, prick the bottom and sides of the crust
4. (If you are using weights continue to step 5)
5. Place a sheet of foil in the bottom and on the sides of the crust (shiny side down)
6. If you are using weights (beans or store bought weights) put them in the bottom
on top of foil.
7. Bake at 450 for 10-12 minutes
Meanwhile cook pudding according to directions
(Make sure you are stirring constantly and keeping the temp. low so it won't scorch.)
When pudding has finished cooking pour into baked pie shell.
As pudding is cooking make meringue.
1. Separate egg whites using an egg separator one at a time.
2. Do not break egg yolk. Egg yolks are high in fat and will not let the egg whites
form peaks. (Also make sure you do not try to beat egg whites in a plastic bowl or
a bowl that may have a greasy film on the sides. Plastic holds the grease on the
surface)
3. Add cream of tartar and vanilla to egg whites.
4. Beat until foamy
5. Add sugar 1T. at a time, mixing well after each addition.
6. When egg whites have formed soft peaks, add a pinch of baking soda (no more
than 1/8 t.) and mix in
7. Spoon meringue on to the sides of the hot filling and then in the center of the pie.
8. Swirl meringue to add decoration.
9. Bake in a 400 oven for 5 - 10 minutes or until lightly brown
PIES
Mr. Food's Grated Apple Pie Recipe
1 1/4c. sugar ½ c. butter, melted
3 T. flour 1 t. vanilla
½ t. ground nutmeg 3 c. coarsely grated apples (about 4 med.)
2 eggs, beaten 1 unbaked pie shell
Preheat oven to 400F oven. In a large bowl, combine the sugar, flour, cinnamon, and
nutmeg. Add the eggs, butter and vanilla, then fold in the apples. Pour the mixture into
the pie shell and bake for 10 minutes. Reduce the temperature to 350F. and bake for
60 to 65 minutes more or until the top is golden. Cool completely and serve.
PIES
Meringue
3 large egg whites (4 medium eggs)
½ t. vanilla
¼ t. cream of tartar
6 T. sugar
1. Bring egg whites to room temperature.
2. In a mixing bowl, beat egg whites on high until foamy
3. Add cream of tartar and vanilla and beat until soft peaks form.
4. Add sugar 1 T. at a time.
5. Beat on high speed about 4 minutes or more or till mixture forms stiff glossy peaks
and the sugar dissolves.
6. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent
shrinkage.
7. Bake as directed in pie recipe.
PIES
Pumpkin Pie Filling
1 can (29 oz.) pumpkin 2 (12 oz.) can evaporated milk
1 ½ c. sugar 4 eggs slightly beaten
2 t. ground cinnamon 1 t. ground ginger
1 t. nutmeg 1 t. salt.
2 unbaked piecrusts
Preheat oven to 425. In a large bowl, combine filling ingredients, mixing well. Pour into
piecrusts. Bake 15 minutes at 425. Reduce oven temperature to 350 and continue
baking 35 to 40 minutes or until knife inserted into center comes out clean. Cool pies
before cutting.
PIES
One Pie Pumpkin Pie Filling
1 can (15 oz.) pumpkin 1(12 oz.) can evaporated milk
¾ c. sugar 2 eggs slightly beaten
1 t. ground cinnamon ½ t. ground ginger
½ t. nutmeg ½ t. salt.
1 unbaked piecrust
Preheat oven to 425. In a large bowl, combine filling ingredients, mixing well. Pour into
piecrust. Bake 15 minutes at 425. Reduce oven temperature to 350 and continue
baking 35 to 40 minutes or until knife inserted into center comes out clean. Cool pie
before cutting.
PIES
Never Fail Pie Crust
2-crust
3 c. flour 1 1/4 c. shortening
1 tsp. salt 1 egg, well beaten
5 tbsp. water 1 tbsp. vinegar
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour
mixture all at once. Blend with a fork just until flour is all moistened. Cut dough ball in
half. Roll the bottom crust out and trim close to pie plate. Roll top crust and trim to 1 ½
inches beyond rim of pie plate. Makes 2-9 inch crust. It keeps in refrigerator for 2
weeks. Can be re-rolled without toughening.
PIES
Never Fail Pie Crust
1-crust
1 ½ c. flour ½ c + 2T. shortening
½ t. salt ½ (2T) egg , well beaten
2 T. + 1 ½ t.. water 1 ½ t.. vinegar
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour
mixture all at once. Blend with a fork just until flour is all moistened. Makes 1 double 9
inch crust. It keeps in refrigerator for 2 weeks. Can be re-rolled without toughening.
PIES
Pastry for Single Crust Pie
1¼ c. flour ¼ t. salt
1/3 c. shortening 4 to 5 T cold water
1. Stir together flour and salt. Using a pastry blender, cut in shortening till pieces are
pea size.
2. Sprinkle 1 T. water over the mixture; gently toss with a fork. Repeat moistening the
dough until the dough leaves the side of the bowl and gathers into a ball shape.
3. Slightly moisten (not wet) countertop with damp cloth, Place waxed paper on
moistened surface, place the dough on top of the waxed paper and put another
sheet of wax paper on top of the dough; use hands to slightly flatten the dough. Roll
dough from the center to the edges into a circle about 12 in. in diameter.
4. To transfer pastry, peel waxed paper off one side of dough and lift the pie crust into a
pie pan.
5. Ease pastry into pan, being careful not to stretch the pastry.
6. Trim pastry to ½ inch beyond edge of pie pan.
7. Fold under extra pastry and crimp the edges either using a fluted or rope edging.
For a baked pastry shell - Preheat oven to 450 F
8. Prick bottom and sides of pastry in pie pan with a fork. Line pastry with a double
thickness of foil
9. Bake in a 450 F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes longer or till
golden. Cool on a wire rack.
PIES
Pastry for Double Crust Pie
2 c. flour 1/2 t. salt
2/3 c. shortening 6 to 7 T cold water
1. Stir together flour and salt. Using a pastry blender, cut in shortening till pieces are
pea size.
2. Sprinkle 1 T. water over the mixture; gently toss with a fork. Repeat moistening the
dough until the dough leaves the side of the bowl and gathers into a ball shape. Cut
dough in half
3. Slightly moisten (not wet) countertop with damp cloth, Place waxed paper on
moistened surface, place the dough on top of the waxed paper and put another
sheet of wax paper on top of the dough, use hands to slightly flatten the dough. Roll
dough from the center to the edges into a circle about 12 in. in diameter.
4. To transfer pastry, peel waxed paper off one side of dough and lift the pie crust into a
pie pan.
5. Ease pastry into pan, being careful not to stretch the pastry.
6. Trim pastry even to rim of pie pan.
7. Roll remaining dough into a circle about 12 in. in diameter.
8. To transfer pastry, peel waxed paper off one side of dough and lift the pie crust into a
pie pan.
9. Trim pastry to ½ inch beyond pie plate.
10. Cut slits into top crust to allow steam to escape.
11. Fold under extra pastry and crimp the edges either using a fluted or rope edging.
12. Bake as directed in individual recipes